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Spicy Salmon With Zucchini
408 Calories, 30 Minutes
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Servings:
2
Servings
Ingredients
Olive Oil Spray
2
(5-ounce)
fresh wild salmon fillets, about 1 1/4-inches thick, skin off
1/4
tsp
each salt and black pepper, divided
4
(1/4-inch thick)
lemon slices
2
cups
zucchini, cut in half lengthwise and into 1⁄2-inch pieces
1/4
small red onion, thinly sliced
2/3
cup
cherry tomatoes
1
small
jalapeño pepper, seeded and thinly sliced
1
tbsp
olive oil
1/2
tsp
ground coriander
1/4
tsp
dried oregano
1
cup
cooked whole-grain brown rice
Instructions
Preheat oven to 400°F. Line a sheet pan with aluminum foil and lightly spray with olive oil spray.
Place salmon on the prepared sheet pan and lightly season with pinches of the salt and pepper. Place 2 lemon slices over top each seasoned fillet.
In a mixing bowl, toss together zucchini, red onion, cherry tomatoes, jalapeño, olive oil, coriander, oregano, and the remaining salt and pepper.
Arrange zucchini mixture on the sheet pan beside the salmon.
Bake for 20 minutes, or until salmon is cooked through and flakes easily with a fork. Serve alongside cooked brown rice.
Notes
Want an added flavor kick? Spread 1 teaspoon honey mustard over each piece of salmon before baking.